Giuseppepaolo

We all look forward to Thanksgiving. It is the biggest foodie holiday of the year after all. I think most of us look forward to the leftovers almost as much as the big day itself. Turkey Sandwiches, Turkey Soup , Turkey Broth , and of course just reheating the goods and gobbling it down again. But what about taking it a step or two further and making a whole new, different meal? The possibility list just expanded quite a bit didn't it? Today's Sunday Supper is all about doing just that. Re-inventing your Thanksgiving leftovers. One of my favorite things to do, and I've been doing this in various forms for years, is to use the turkey to fill crepes. It's such a simple, no fuss dinner that your family is sure to enjoy. A quick note about the crepes: If you want to make them from scratch, go for it. Did I? Nooooo. Not that I haven't but to be honest, after spending the whole day in the kitchen on Thanksgiving, I don't usually have the drive to actually make crepes

This is one of those dishes that kinda sounded odd to me. Intriguing...but I wasn't sure what to expect. I mean...this would require me to mess with an old favorite. After all, there is that saying...if it ain't broke, don't fix it. And people can be picky about their Mac 'N Cheese. I'm so glad I messed with it. Why would I even be thinking about doing this, you ask? Well...it all started when I received a jar of Uncle Gary's Gourmet Candied Jalapeno BBQ Sauce that I order from Uncle Gary's Peppers and Pepper Jelly The minute I got it, I had to do the spoon test. OMG...I was hooked instantly. This stuff is amazing! I'm really picky about BBQ sauce. Not that I'm an expert or anything...but I know what I like. It has the perfect sweet BBQ tang, hint of smoke and a little jalapeno after-burn. And the consistency is perfect ! (I can't stand runny BBQ sauce.) Of course I had it with dinner that night. In an amazing BBQ sammich.... that consisted of fo

I don't think Green Bean Casserole can ever really be considered "healthy". If you're gonna do it right, that is. Even if you use non-fat milk or some other milk alternative...it just won't be the same without those crispy French's French Fried Onions. I think I saw a low-carb or low-fat version at the market, but didn't pick them up. It seems that a lot of those altered products make up for the "low-this" and "non-that" by adding more sugar or sodium to boost the flavor. I once tried making the fried onions myself...in the oven. It didn't cut it. At all (sorry Alton). Alton Brown has his Best Ever Green Bean Casserole recipe that is very very good. What I like about it most is that it doesn't use canned soup. You have fresh mushrooms, half and half, broth and other wonderful ingredients....without the MSG. Ya I know...those fried onions are loaded with MSG...but I just can't make this dish without them...so once in a while

First was  Tyler Florence's Chicken Francese Second was  Ann Burrell's Braised Chicken with Tomatillos and Jalapenos Third came a version of Ina Garten's Apple Pie; Apple Pear Pie in a Cast Iron Skillet Now I'm on to Paula Deen. One of my favorite comfort foods is chicken pot pie. When I saw Paula Deen top hers with puff pastry.....well, it was a no brainer. I had to give it a try. Turns out that one of my daughter's liked the puff pastry more than what I normally do (which is pour bisquik over the top). My other daughter is lactose intolerant, has decided to eat gluten free and has slowly become a vegetarian. Sir Sportsalot wasn't home that night. My take? I'll tell you in a minute. Btw, if you don't know what I'm doing....I'm cooking something from each of the celebrity chefs that some friends over on my Facebook Page, PeacefulCooking  had listed as their favorite chefs. My next post will be a recipe from Jacques Pepin. Back to the chicken pot

Here you have some very basic, standard, simple ingredients. When you add a few spices and cooking techniques, they become exquisite. I'm talking about two fantastic recipes from The Homesick Texan Cookbook by Lisa Fain. I swear...I just LOVE this book. It has become one of my favorites and for some reason, as the days get longer and sun gets hotter, I start cooking more Mexican and Tex-mex meals. They just seem to go with the season. I have a feeling that my new favorite cookbook will be getting a whole lot of use over the next couple of months. Carnitas Printable Recipe 3 lbs boneless pork shoulder, cut into 2" chunks 1/2 cup orange juice 1/4 cup lime juice 4 cloves of garlic (wait...what? only 4 for all that meat? I used the whole damn head of garlic) 1 tsp ground cumin 1 tsp kosher salt, plus more to taste In a large heavy pot, combine all of the ingredients Add enough water to just cover the meat. Bring to a boil and then simmer, uncovered for 2 hours. Don't touch, do